Chicken Dopiaza

Dopiaza. Made with tomato and onions, cooked two ways. It's generally a mild dish that derives its sweetness from the onions


4 skinless Chicken Breasts
2 Onions, peeled
25 g Ginger, peeled
5 Garlic Cloves, peeled
3 Green Chillies, Deseeded
10 Cherry Tomatoes
1 Green Pepper, deseeded
14 Tbsp Vegetable Oil
1 Tsp Turmeric7 Tsp Curry Paste
1 Tsp Chilli Powder
5 Green Cardamom Pods
3 Bay Leaves
6 Tbsp Coriander leaves, chopped


1st Stage:

Cut 1 Onion into quarters, cut 6 Tomatoes in half, chop half the Green Pepper, chop Ginger, chop Chillies and 2 Garlic Cloves
Place all of this in a small saucepan with a little Coriander
Add 4 Tbsp Oil, Turmeric, Salt and freshly Ground Black Pepper and about 50 ml of warm water
Cover with a lid and gently boil until soft, stirring occasionally, about 15 minutes
Leave to cool, then place in a blender and make into a puree

2nd Stage:

Cut the remaining Onion and remaining Green Pepper into cubes
Heat 3 Tbsp Oil in a frying pan and lower the heat
Add 2 Tsp Curry Paste, then the Onion and Pepper
Stir, cover and leave to cook for 5 - 6 minutes, stirring occasionally
When semi cooked leave to cool, lid off

3rd Stage:

Heat 7 Tbsp Oil over a medium heat in a deep frying pan
Add 2 crushed Garlic Cloves, Cardamom and Bay Leaves and fry until the Garlic just starts to brown
Add the remaining Curry Paste, Chilli Powder and the remaining Tomatoes chopped
Cook for 2 minutes stirring occasionally
Add the ready blended Puree and cook for a further 3 - 4 minutes, covered, stirring occasionally
Cut the Chicken into cubes and add to the pan with a little water, if needed, and on a high heat bring to the boil
Then cook for 2 - 3 minutes, covered and stirring occasionally
Lower the heat and simmer for 30 minutes
Add the ready prepared Onions and Green Pepper and bring back to the boil
Cook for 2 - 3 minutes stirring occasionally
Reduce the heat, cover and simmer for 15 - 20 minutes stirring occasionally, or until the sauce reaches the required consistency.
Add more water if you prefer more sauce, or on a higher heat slightly longer with a lid off to thicken the sauce
Finally add the remaining Coriander and leave the Curry to rest for 10 - 15 minutes
Remove the Bay Leaves before serving with Chapattis